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Orange Chiffon Cake

Friday, April 3, 2015

Keema Moong Pulao


  1. Minced Beef/ Mutton (keema)- 1 cup
  2. Cinigura/ kalijira/ Bashmati rice- 1 cup
  3. Moong dal- 1/3 cup
  4. Onion (chopped)- 1 cup
  5. Cashew nut (chopped)- 2 Tbs 
  6. Tomato (chopped)- 1 medium size
  7. Onion paste-2 Tbs
  8. Garlic paste- 1 Tbs
  9. Ginger paste- 2 ts
  10. Red chili powder- 1 ts
  11. Turmeric powder- 1/2 ts
  12. Cumin powder- 1 ts
  13. Garam masala powder- 1/2 ts
  14. Nutmeg powder- 1/4 ts
  15. Mace powder- 1/4 ts
  16. Salt- 2 ts or to taste
  17. Green chili- 5-6 pieces
  18. Green cardamom- 2 pieces
  19. Black cardamom- 1 pieces
  20. Bay leaf- 1 (around 1 inch in size)
  21. Cinnamon- 2 pieces
  22. Oil- 1/2 cup
  23. Ghee/ clarified butter- 2 Tbs


  1. Wash keema and keep on a strainer to drain water.
  2. Then take keema on a mixing bowl, add the ingredients from 7 to 17, mix them well and keep marinated for around 30 minutes.
  3. Saute moong dal for around 1 minutes or until a nice aroma come out. Then soak the rice and dal in water for around 15 minutes and take on a strainer to drain water.
  4. Heat oil in a big pan. Add the chopped onion, Green cardamom, black cardamom, cinnamon, bay leaf; fry them until the onion become light brown in color. 
  5. Add the chopped tomato and chopped cashew nuts. Fry them until the tomato become soft.
  6. Then add the marinated keema and fry them until the oil star to separate from masala.
  7. Add little water, cover the pan and cook keema for around 5 minutes.
  8. If there is water remain in the keema again fry them until all water reduced.
  9. Then add the washed rice and moong dal and mix them with keema.
  10. Fry them for around 5 minutes and then add around 3 cups of  boiling water.
  11. Keep it on a medium heat for around 10 minutes. Then add the ghee and cover the pan properly so that the steam can not be come out. Keep it on very low heat for around 20 minutes.
  12. Open the lid carefully and mix the rice from the bottom to top and then serve.


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